Posted on by Kevin Semagin
Image is not available
exit
Title
AVOCADO TOAST
SALT, FAT, ACID... CRUNCH!

BY KEVIN SEMAGIN

Lorem ipsum dolor sit amet, consectetu adipiscing elit. Aenean commodo ligula eget dolor. Cum sociis natoque.

JUMP TO STORY
JUMP TO RECIPE
PRINTER FRIENDLY
Image is not available
Story 1

It feels like only a few years ago that avocados were destined for guacamole bowls in Mexican restaurants or throwaway to-go containers at your local grocery store. Now, of course, chefs, home-cooks and everyone in-between have discovered the versatility of these green, oblong leathery skinned fruits. Even Subway and McDonalds have jumped on the avocado-train.

Story 2
I was responsible, if not downright guilty of fueling the avocado fire with my “Bangin' Brunch” gatherings, where I would express my culinary love and passion for building a community through elaborate brunch menus. From day one, we’ve featured the same avocado toast on every menu except one (our loyalists nearly rioted). In an effort to adapt I recently revised the avocado toast recipe to feature onions instead of runny eggs. Our guests approved.
Story 3

Both variations have the infamous killer-four combo: salt, acid, fat and crunch. Grilled bread, an accessory for the layers above, offers crunch. The bread’s accomplice, olive oil, delivers fat and flavor. Just before serving, two crucial ingredients round out the foursome: acidic balsamic and flakey sea salt. If this isn't enough, sweetness from the balsamic and onions, if onions are your poison, yield a mashup of textures and flavors that kick your taste buds into hyperdrive.

Ingredients
INGREDIENTS
GRILLED BREAD
  1. 6 1-in thick slices high quality rustic bread
  2. ½ to 1 cup good quality olive oil
  3. Finishing sea salt (we use Maldon smoked sea salt)
Balsamic Reduction
  1. 1c balsamic vinegar
  2. 1tbs sugar
Avocado Toast
  1. - 6 eggs
  2. Olive oil
  3. 2 large ripe avocados
  4. Finishing sea salt
  5. Fresh pepper
  6. 6 toasts (Above)
  7. Balsamic reduction (Above)
Procedure 1

Grilled Bread.

  1. 6 1-in thick slices high quality rustic bread
  2. ½ to 1 cup good quality olive oil
  3. Finishing sea salt (we use Maldon smoked sea salt)

This step can be done 2-3 hours in advance.

Fill a large lipped-plate with olive oil. Liberally soak both sides of sliced bread.

Heat a large heavy skillet or griddle pan over medium-high heat. Toast each side of bread for 2-4 minutes or until golden brown.

Lightly salt one side of each slice. This is now the top.

1
Procedure 2
2
Balsamic Reduction
  1. 1c balsamic vinegar
  2. 1tbs sugar
Note: if you own or are willing to splurge on high-quality aged balsamic, skip this step and use it. If not, reducing balsamic is easy and inexpensive, though the smell of burning acid will permeate your kitchen for a few hours. One of life's many tradeoffs.
This step can be done 1-2 days in advance.
In a saucier or small saucepan heat balsamic over medium-low until simmering. Stir occasionally until it has reduced by about three quarters. Stir in sugar until dissolved. Continue to reduce for 2-3 more minutes (it can burn quickly so tending to the pot is key). Remove from heat and cool. It should taste tangy and sweet and have a consistency like molasses.
This can be transferred to a small bowl, jar or squeeze bottle, depending on how soon you will use it.
Procedure 3

The Avocado Toast.

  1. 6 eggs
  2. Olive oil
  3. 2 large ripe avocados
  4. Finishing sea salt
  5. Fresh pepper
  6. 6 toasts (Above)
  7. Balsamic reduction (Above)

Peel avocados and remove the pits. Slice avocado lengthwise and arrange in an even layer on toasts. Sprinkle generously with sea salt and pepper.

Fry eggs sunny side up in olive oil. Finish with sea salt and pepper. Gently place on top of toasts.
Lightly drizzle toast with reduced balsamic.

3